Moong Dal & Cabbage Stir-Fry Recipe – Authentic Indian Side Dish

Last Updated on 2 months by Neha Deshmukh

Moong Dal & Cabbage Stir-Fry Recipe – Authentic Indian Side Dish

Hey everyone! If you’re looking for a quick, healthy, and incredibly flavorful Indian side dish, you have to try this Moong Dal & Cabbage Stir-Fry. It’s a staple in my family, and honestly, it’s one of those recipes I just whip up when I need something comforting and delicious in a hurry. It’s perfect with roti, rice, or even as a light lunch on its own.

Why You’ll Love This Recipe

This stir-fry is a winner for so many reasons! It’s ready in under 30 minutes, packed with nutrients, and the combination of textures – the soft dal and the slightly crunchy cabbage – is just divine. Plus, the simple tempering of spices creates an aroma that will fill your kitchen and have everyone asking for seconds. It’s a little taste of home, made easy.

Ingredients

Here’s what you’ll need to make this delightful stir-fry:

• 3 tablespoons moong dal (approx. 45g)
• 2 cups shredded cabbage (approx. 170g)
• 0.5 to 1 inch ginger, finely chopped
• 1 sprig curry leaves (approx. 10-12 leaves)
• 1 to 2 green chilies, slit (adjust to your spice preference)
• 0.25 teaspoon mustard seeds (approx. 1.5g)
• 0.5 teaspoon cumin seeds (approx. 2.5g)
• 1 to 2 tbsp oil (approx. 15-30ml)
• 0.125 teaspoon turmeric powder (approx. 0.6g)
• Salt to taste
• 2 tbsp grated coconut (approx. 10g)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Moong Dal: Types and Soaking Tips

I prefer yellow moong dal for this recipe, but you can also use split green moong dal. Soaking the dal for about an hour softens it and helps it cook faster. Don’t skip the soaking – it really does make a difference in the texture!

Cabbage: Choosing the Right Variety

Green cabbage works best here, but you could experiment with red cabbage for a slightly different flavor and color. Just make sure it’s finely shredded for even cooking.

Mustard Seeds: Regional Variations & Flavor Profile

Mustard seeds are a cornerstone of South Indian cooking. Black mustard seeds are traditionally used, and they have a lovely pungent flavor. Don’t be scared when they splutter in the hot oil – that’s a good thing! It releases their aroma.

Curry Leaves: Fresh vs. Dried & Their Significance

Fresh curry leaves are always best if you can get them. They have a unique citrusy aroma that’s irreplaceable. If you can only find dried, use about half the amount, as the flavor isn’t as potent. Curry leaves add a beautiful fragrance and are considered auspicious in Indian cuisine.

Coconut: Fresh vs. Dried & Flavor Impact

Freshly grated coconut is amazing, but unsweetened desiccated coconut works perfectly well too. It adds a subtle sweetness and a lovely texture to the stir-fry.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse the moong dal thoroughly under cold water. Then, soak it in enough water for about an hour. This softens the dal and makes it cook beautifully. After soaking, drain it completely.
2. While the dal is soaking, shred the cabbage. I like to soak the shredded cabbage in warm, salted water for about 10 minutes. This helps to remove any bitterness and keeps it nice and crisp. Give it a good rinse and drain all the water.
3. Now, heat the oil in a pan over medium heat. Once hot, add the mustard seeds. Wait for them to splutter – it’s a sign they’re ready to release their flavor!
4. Next, add the cumin seeds, curry leaves, green chilies, and chopped ginger. Sauté for a minute or two until everything is fragrant. Your kitchen should be smelling amazing right about now!
5. Add the drained moong dal to the pan. Cover it and cook on low heat for 3-4 minutes, or until the dal is tender. If it starts to stick, sprinkle in a little water.
6. Increase the heat to medium-high. Add the cabbage and turmeric powder. Stir-fry for another 3-4 minutes, until the cabbage is tender-crisp. You want it to still have a bit of bite.
7. Finally, add salt to taste and the grated coconut. Toss everything together quickly and remove from the heat.

Expert Tips

• Don’t overcrowd the pan. If you’re making a larger batch, cook in two batches to ensure the cabbage stir-fries properly.
• Adjust the amount of green chilies to your liking.
• A squeeze of lemon juice at the end adds a lovely brightness.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Spice Level Adjustment: For a milder flavor, use only one green chili or remove the seeds. For a spicier kick, add more chilies or a pinch of red chili powder.
• Festival Adaptation: During festivals, I sometimes add a handful of chopped vegetables like carrots and peas to make it even more festive and colorful.

Serving Suggestions

This Moong Dal & Cabbage Stir-Fry is incredibly versatile. Serve it with:

• Roti or chapati
• Steamed rice
• Dal and rice
• As a side dish with your favorite Indian curries

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave.

FAQs

What is the best way to soak the moong dal for this recipe?

Just rinse the dal well and cover it with plenty of water. An hour is usually sufficient, but you can soak it for longer if you prefer.

Can I use another type of dal instead of moong dal?

While moong dal is traditional, you could try using masoor dal (red lentils) as a substitute. It will have a slightly different texture and flavor.

How can I prevent the cabbage from becoming mushy during stir-frying?

Don’t overcook it! Stir-fry it quickly over medium-high heat until it’s tender-crisp. Soaking it in salted water beforehand also helps.

What is the significance of using mustard seeds in this dish?

Mustard seeds are a key ingredient in South Indian tempering (tadka). They add a unique flavor and aroma to the dish.

Can this stir-fry be made ahead of time?

It’s best enjoyed fresh, but you can prep the ingredients (shred the cabbage, chop the ginger, etc.) ahead of time to save time during cooking.